No more morning visit to the local eatery for breakfast. So so happy you love these! Thanks. Yum!!! Oh these would be so cute in mini muffins!! I’ve made this type of omelet muffins before – they are so easy and good for you. These would also be pretty low in carbs too!! I heard about these egg cups from a friend so anxious to make them this weekend for the week. , Hi Jennifer & Trevor, just discovered your blog – I went to UW Madison, go badgers!! Love it!!! I just found your website and loving it! This is the perfect breakfast addition to my avocado toast. , Hi Pat! I’m so glad you’re loving these! I hope you get a chance to try them! I love that these healthy egg muffin cups can be made in advance, because I know a lot of people just don’t have the time for a healthy breakfast, so they grab something else on the go that may not be the healthiest option! That’s a, Hi Alexis! They’ll probably last a month or two in the freezer! If you like these, you might also enjoy these other healthy breakfast recipes. What part was confusing? Thanks for the easy recipe! In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined. What will the difference be? Great idea! LOVE that. . I’d definitely have to do some research on freezing eggs. I’d like to go with 50 cal. Keyingredient.com is a free cooking website. . Do you think they would also be tasty when cooled off? Hi, After millions of views, here are some of the most frequent questions we get about egg muffin cups. . , Thanks so much, Fiona! Hi Stephanie! Can I use all egg whites, if so, how much do I put in the recipe. I love that these healthy egg muffin cups can be made in advance. May I suggest you include recipes for leftover ingredients. The egg texture was very sponge like Is that the texture, Hi Carol! Thanks Mary! I’ve actually never had a problem with sticking, as long as you use a non-stick muffin pan and cooking spray! , Yay!! . Awesome! These sound delicious and simple to make. . Perhaps you could also show how to store or freeze egg yolks. I hope that helps, Lucille! Sam-try adding salt to your egg white mixture & letting it sit for ~15 minutes then mixing it together. If you try any of these techniques, you’ll have to let me know in the comments below! Thanks for stopping by…we’re happy you’re here! I’m so glad you liked these. I hope you didn’t thow these parts away. So sorry to hear about your spine surgeries. Mix the spinach, egg whites or substitute, cheese, peppers, onions, hot pepper sauce and salt in a bowl. Jennifer Can I use all egg whites? I’ve never had a problem with my non stick muffins tins when they’re sprayed with cooking spray. I would really like to try this out. Hi Andy! What can I do with the leftover 4 yolks? . Or quiche, for that matter. I cannot currently eat the yolks. Thank you! For a non-traditional “crust”, mix cooked rice, orzo, spinach or hash browns with a beaten egg and press it into a greased quiche dish or pie plate. I’m so glad your kiddos loved the muffin cups! In any case, they are DELICIOUS! Hope that helps. I always line the baking sheet with aluminum foil in the event there is spill or overflow. Hi Heather! You’ll need about 1 1/2 cups of egg whites , I made your white pizza with arugula the other day! Let me know how that works out for you! I use a combination of egg whites and whole eggs, but feel free to use all whole eggs! Bake at 350 degrees fahrenheit for 20 minutes or until knife inserted comes out clean. I love the idea of adding asparagus. Love to make these! Hi Ayesha, I’m so glad you love these! Instead of green bell pepper I used small chopped asparagus and added a couple of jalapeños for some heat. We’re big fans of the healthy egg muffin cups…love how many veggies/protein you get in first thing in the morning. Hi Alda! Let us know how they work out the second time good luck! Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. you guys are too adorable together in your videos. How long can I freeze these without them getting freezer burnt? Sounds like the perfect breakfast to me. So instead of deciding to change our lives on January 1st, we’ve slowly started working toward our new goals, not just for 2015, but hopefully, forever! We still have only one, lonely egg yolk to deal with. For every egg used you should add enough milk or cream to create a 1/2 cup. I’m really happy to hear you’re enjoying the videos, we have fun! Thanks! What a cool recipe! I just nuke them in the microwave! Healthy is good; healthy and tasty is even better! For this recipe, you basically need 1.5 cups of eggs. Flavor is definitely not sacrificed, only calories with these low cal Egg and Spinach Quiche Cups with cheese, bell peppers and onions. Love this recipe and the healthy breakfast sandwich for grab and go but healthy! I can imagine waking up, having normal breakfast, popping one of these in the microwave until warm, wrapping them in aluminium foil and bringing them to college to have as a morning snack. I’m not exactly sure what the cook time will be but it will be less than instructed for the regular-sized muffin tin. The spinach and mushrooms sound great too. Sounds like a great brunch, Nicky! Easy to make and great for a quick breakfast. Thank you so much! * Percent Daily Values are based on a 2000 calorie diet. Hi Scott! Place on a plate and reheat in the microwave on high for about 30 seconds. I’m guessing it was your egg measurement, with the whole eggs and whites you should have 1 1/2 cups of eggs. Trevor and I have never really made New Year’s resolutions in the past. thank you! Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl. I actually don’t mind the extra moisture. Once hot, add in oil, red pepper, green pepper, and onion. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. Hi Donna! Thanks , Hi there! My Paleo Quiche Cups are cheese free but feel free to add some parmesan or cheddar but just remember they won't be paleo anymore. That’s so bizarre, I’ve never had a problem with these sticking! How about paper liners in the muffin tins for easy clean up? Then add in the red pepper, green pepper, yellow onion, and a pinch of salt. Glad you like the breakfast sandwiches. Oo. ✨ your latest fan, Bita. Some people say you shouldn’t reheat spinach. Delicious! Do I just need to cook it longer? I’ve never made anything like this before and I have no idea how much of each veggie to put in to avoid it being too watery or too dry, Hi Rebecca! Do you have a website or cooking blog? , Thank you, Brenda! They’re a favorite around here! Thanks so much Shreya! In the last 30 seconds, add in minced garlic. . p.s. If your a little ahort of the veg need to add another egg/egg white to get a whole properly sizes dozen. Whip up a batch of these mini phyllo quiche cups with spinach and swiss one day, turkey sausage and cheddar … I have always found it easier to put the vegetables and cheese in each cup and then pour the egg mixture over. I just like to know, I read somewhere not to reheat spinach and mushrooms…..did you hear about that ? If using 4 eggs then we would use enough milk or cream to equal 2 cups. I use a combination of egg whites and whole eggs for health reasons, but feel free to use all whole eggs! One of the books that Trevor just started reading is called The Miracle Morning. Aww thank you so much! I’m so happy, Hi Becky! Each egg muffin, as written, is 50 calories If you’ve changed the recipe, I’d recommend using this calorie counter to figure out the nutritional information: Hello, How come there is cholesterol when you are using egg whites and olive oil? Anyone figured up the WW points on these? Pour equal amounts of the These look great!! HAS ANYONE TRIED THEM WITH HAM AND CHEESE. You’re so welcome! Hurry and sign up below if you like FREE yummy food! I’m honestly not sure, but I don’t see why not! If I want to make half the serving size of this recipe, do I cut down all the ingredients by half? Not only are they cute and healthy, but they’ve got so many good flavors packed into them! Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 … One thing that’s really important to Trevor and I is reading. Hi Elise! Pour egg mixture on top of sausage and cheese, dividing evenly. Thanks for making the recipe. Honestly I just strain salsa and use frozen chopped spinach (thawed/strained) cuts down on prep time and I can easily make a large batch!! Thanks so much for making the muffin cups! Then I’ll add another 10 seconds, etc. Keto Egg Cups – 9 Ways are packed with protein and perfect for busy school or work mornings or a holiday brunch. Just don’t want to waste the yolk of the other 4…. All the rest of the ingredients are 0 points. Whisk the eggs together in a large four cup measuring cup and set aside. Thank you SO much for your sweet comment. Cool in the pan for 10-15 minutes, then run a knife around the edge of each cup … But now I’ll just make these egg muffins in advance. No difference in baking time. Using silicone muffin pan, sprayed with cooking spray, makes the clean up a breeze. I usually make these as muffins, no issue. What’s the cholesterol (using yolks per your recipe/using only whites)for these beautiful babies? I was wondering what cooking spray you used? Let me know if you have any further questions. You’ll probably need to drain out a lot of excess moisture when cooking the veggies though , Copyright © Show Me the Yummy © 2014–2020, Mobile devices will not sleep while timer is running, Alarm Sound Disabled - Click to Re-Enable. If you’re looking for meat/cheese additions, I’d check out my. Hi Lucille! Hi Christine! You can just omit the mushrooms or if you want more veggies, you can replace the mushrooms with more red/green bell peppers! I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! I hope you love them. This should help the soggy watery problem . , Hi Debbie! In the video I noticed you cut the ends off the peppers. , Hi Lisa! Happy Friday! Some of my veggies had been in the freezer, but I did drain a lot of water from the pan when I cooked them (maybe not enough). Did you use 8 egg whites? Green plan? Also used green onions including most of the green instead of yellow. You could also switch out ingredients also I would think, like for meat Maybe add just a sprinkle of cheese on top♀️ Endless , There’s 1 gram of fiber per muffin I’ve updated the nutritional information to include that. Non stick muffin tin with cooking spray for best results Glad you liked them! So fun to watch!! Divide evenly among the cups. Just wrap them each in paper towels to soak up extra moisture . Variations on this Crustless Quiche: , Yay! Stir to combine. These look great & easy but I don’t like mushrooms. Sorry about that! The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. Meat/Cheese additions, i hope you didn ’ t have access to a at. Degrees F for about 30 seconds ingredients and all with 259 calories, why is that wring... Tomatoes, a little hot sauce the veg need to add another 10 seconds, add in and! 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